Winners Take All by Katie Bohri Restaurants create a lot of waste. There’s food waste, and the wasted fossil fuels that go into keeping a full menu available year-round. But there’s also a waste of human energy: the energy that workers must spend to manage the stress imposed by an industry that pits employees against
MoreIllustration by Chris Hall
Entrepreneurial middle schoolers evolve into focused jerky makers
1998. Downingtown Middle School Cafeteria. Fifth period lunch. I had just finished my brown-bagged salami, mustard and Cooler Ranch Doritos sandwich, and scrounged through my backpack for the $5 bill my mom gave me each morning for drinks and snacks. I got the same thing